Salsa Verde Chicken Skillet

Easy and quick. Used green enchilada sauce. Served with pinto beans and avocado with drizzle of sour cream on top

Instructions Sprinkle the chicken breasts with garlic powder, chili powder, sea salt and pepper, then rub it into the chicken, on all sides. Heat oil in an oven-proof skillet over medium heat. Carefully place your seasoned chicken cutlets into the hot oil and sear each side until golden brown, about 3 minutes on each side. Once the chicken is nicely browned, transfer to a plate. Next, pour the broth into your skillet. Add salsa and cook on medium, while scraping any browned bits on the bottom of the pan. Bring to a low simmer. Nestle your chicken back into the bubbling sauce and let it simmer until cooked through and liquid is reduced by at least half. Carefully spoon your hot bubbling sauce on top of the chicken several times during cooking. Once the sauce is thickened remove from the heat and sprinkle cheese on top. Transfer the skillet into your preheated oven and bake for 3-4 minutes or just until cheese is nice and melty.